Rated 5 out of 5 based on 1 votes
- 2 cups japanese rice
- 1 Tbls sugar
- 3 Tbls rice vinegar
- 1 x lebanese cucumber
- 1 x ripe avocado
- 200 g smoked salmon(cut to strips)
- 185 g can tuna
- 5 x nori sheets
Cook the rice as directed on the packet.Place rice in a large bowl, allow rice to cool.
In a separate bowl, combine the sugar and rice vinegar. Pour the mixture over the rice and stir to combine.
Lay your nori on a bamboo mat, place some of the rice on the sheet, press down with wet fingers to a depth of 0.5cm, leaving a 1cm gap at one end. Arrange fillings in a line on top of the rice.
Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice and filling.
Slice into pieces using a sharp, wet knife.
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delicious.I love sushi.